Use and Care Manual
24
GRAINS
Grainsareanimportant,butoftenlittlerecognized,partofahealthydiet.Theycontributecomplexcarbohydrates,solubleandinsoluble
ber,andothernutrients.Yetwithallthesebenets,grainsarelowinfat.Grainscanbepreparedquicklyandconvenientlywiththe
pressure cooker. With a pressure cooker it is not necessary to soak or simmer grains for several hours.
During cooking many grains tend to froth, foam, and sputter and could cause the vent pipe to become blocked. Therefore, to
contain frothing and foaming during the cooking period, grains must be prepared in a bowl covered with aluminum foil in the
pressure cooker. Preparinggrainsinabowlalsominimizescleanupwhichcanbedifcultifthegrainssticktothebottomofthecooker.
The bowl can be metal, such as stainless steel, or oven-safe glass. If using glass, increase cooking time by 1 to 5 minutes depending on
the length of the recommended cooking time.
FOR GRAINS, DO NOT FILL PRESSURE COOKER OVER ½ FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING
THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
GRAIN TIMETABLE
Combinethedesiredgrainandtheamountofwaterorbrothindicatedinthetablebelowinabowlwhichtslooselyinthepressurecooker.Coverbowl
rmlywithaluminumfoil.Pourtwocupswaterintocooker.Placebowlinsteamerbasketincooker.Closecoversecurely.Placepressureregulatoron
vent pipe and cook for the time indicated in the table below with a very slow, steady ow of steam escaping from the pressure regulator. After
pressure cooking, allow pressure to drop of its own accord. Using tongs or hot pads, carefully remove bowl from cooker. Remove foil. Before serv-
ing,separatethegrainsbyliftinggentlywithaforkwhilesteaming.Itmaybenecessarytoallowexcessmoisturetoevaporatefromsomegrains.If
excessivemoistureremains,drainbeforeusinggrains.
GRAIN CUPS LIQUID COOKING TIME GRAIN CUPS LIQUID COOKING TIME
(1 CUP) IN BOWL (MINUTES) (1 CUP) IN BOWL (MINUTES)
Amaranth 1¾ 4–5
Barley (hulled) 2½ 25–28
Barley (pearl) 2½ 9–12
Buckwheat 2 3–4
Bulgar 1½ 2–3
Millet 2 9–10
Oats (whole groats) 1½ 20–25
Oats (steel cut) 2 4–5
Quinoa 1½ 1
Rice (brown) 1½ 10–12
Rice (white) 1½ 5–8
Rye Berries 1½ 20–25
Spelt 2
25–30
Wheat Berries 2 25–30
Wild Rice 1½ 20–25
SEASONED RICE PILAF
2 tablespoons butter
1 small onion, chopped
2 cups long-grain white rice
2 cups chicken broth
1¾ cups water
½ teaspoon salt
½ teaspoon oregano
¼ teaspoon pepper
2 cups water
Heat butter in cooker over medium heat. Sauté onions until tender. Combine onion with rice, broth, 1¾ cups water, salt, oregano, and
pepperinametalbowlwhichwilltlooselyincooker.Coverbowlrmlywithaluminumfoil.Pour2cupswaterintocooker.Place
bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow,
steady ow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Open cooker, remove foil, and set
rice aside to steam.
Nutrition Information Per Serving 8 servings
210 calories, 4 g fat, 8 mg cholesterol
VARIATION: GRECIAN RICE PILAF
After pressure has dropped of its own accord, combine rice, ¾ cup peas, ½ cup sliced ripe olives, and 1 red pepper, coarsely chopped.
Allow rice to steam uncovered 5 minutes.